As usual, at this time of the year, we all wonder, “Where did the summer go?” So, here we are, turning the calendar page from August to September and, just like that, it’s fall. Not technically, but it sure seems that way.

Schools will be back in session (if not already), fall sports have begun, the evenings are getting cooler and, yes, some leaves have started changing color.

Although we honor our labor force workers over the Labor Day weekend, it’s also a way to gather with friends and family and say an informal farewell to summer.

Recipe by: Cooking Mama www.allrecipes.com

• 1 1/2 lb. ground beef • 1 Tbsp. Worcestershire sauce • 3/4 tsp. garlic salt • 1 tsp. black pepper • 4 slices American cheese • 4 hamburger buns, split

Combine ground beef, Worcestershire sauce, garlic salt, and pepper in a large bowl; mix well. Form 8 thin patties from the beef. Each patty should be slightly larger than a slice of cheese. Cut each slice of American cheese into 4 equal pieces; stack the pieces. Sandwich one stack of cheese between 2 ground beef patties. Tightly pinch edges together to seal the cheese within the meat. Repeat with the remaining cheese and patties.

Preheat a cast-iron or other heavy bottomed skillet over medium heat. Cook burgers until well browned, about 4 minutes. It is common for burgers to puff up due to steam from the melting cheese. Turn burgers and prick the top of each to allow steam to escape; cook until browned on the outside and no longer pink on the inside; about 4 minutes. Serve on hamburger buns. (Yield: 4 servings)

Recipe by: Connie www.allrecipes.com

• 1/3 c. Dijon mustard • 1/4 c. honey • 2 Tbsp. mayonnaise • 1 tsp. steak sauce • 4 skinless, boneless chicken breast halves

Preheat the grill for medium heat. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.

Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning! (Yield: 4 servings)

Recipe by: Lindsey Berns www.countryliving.com

• Kosher salt and freshly ground black pepper • 2 c. orzo • 6 Tbsp. olive oil, divided • 1/4 c. fresh lemon juice • 2 Tbsp. red wine vinegar • 1 red bell pepper, sliced • 1 bunch lacinato kale leaves, stems removed, and chopped • 1 shallot, thinly sliced • 3 oz. Parmesan, grated (about 3/4 c.) • 4 oz. Feta, crumbled (about 1 c.)

Bring a pot of salted water to a boil. Cook orzo until al dente according to package directions. Drain and spread on a baking sheet. Drizzle with 1 tablespoon oil and stir to coat. Cool completely in the refrigerator.

Whisk together lemon juice, vinegar, and remaining 5 tablespoons oil in a bowl. Season with salt and pepper. Add orzo, bell pepper, kale, shallot, Parmesan, and Feta, and toss to combine. Season with salt and pepper. Chill for 30 minutes and

up to 2 days. Add more oil and vinegar before serving, if necessary. (Yield: 8 to 10 servings)

Recipe by: big surprise www.allrecipes.com

• 1 (12 fluid oz.) can frozen limeade concentrate • 12 fluid oz. tequila • 12 fluid oz. water • 12 fluid oz. beer • Ice • 1 lime, cut into wedges

Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended, and limeade has melted. Add plenty of ice, and garnish with lime wedges. Adjust with additional water, if needed. (Yield: 6 servings)

Green Beans with Crispy Chickpeas

Recipe by: Erika Dungan and Kate Merker www.countryliving.com

• 1 (15 oz.) can chickpeas, rinsed • 1 tsp. whole coriander • 1 tsp. cumin seeds • 2 Tbsp. olive oil, divided • Kosher salt and freshly ground black pepper • 1 lb. green beans, trimmed • Grilled lemons, for serving

Heat grill to medium. Combine chickpeas, coriander, cumin, and 1 tablespoon oil in a medium cast-iron skillet. Place skillet on grill and cook chickpeas, tossing occasionally, until golden brown and coriander begins to pop, 5 to 6 minutes. Season with salt and pepper. Transfer to a bowl; reserve skillet.

Add green beans and remaining tablespoon olive oil to reserved skillet. Season with salt and pepper. Cook, turning once, until charred and barely tender, 3 to 4 minutes. Toss green beans with chickpea mixture and serve with grilled lemons alongside. (Yield: 4 to 6 servings)

Recipe by: Jana www.allrecipes.com

• 4 medium potatoes, peeled and cut into large chunks • 2 medium zucchini, quartered and cut into large pieces • 1 medium red bell pepper, seeded and chopped • 1/2 c. dry bread crumbs • 1/4 c. olive oil • 1 clove garlic, sliced • Paprika to taste • Salt and ground black pepper to taste

Preheat the oven to 400 degrees. Toss together potatoes, zucchini, red bell pepper, bread crumbs, olive oil, and garlic in a medium baking pan. Season with paprika, salt, and pepper. Bake in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown, about 1 hour. (Yield: 6 servings)

Recipe by: Tia Mowry www.countryliving.com

• 1/2 c. (1 stick) unsalted butter, melted, plus more at room temperature for baking dish • 7 c. cut fruit of choice, frozen or fresh • 2 Tbsp. granulated sugar • 2 Tbsp. cornstarch • 1/2 tsp. kosher salt • 1 c. old-fashioned rolled oats • 1/2 c. packed light brown sugar • 1/2 c. all-purpose flour, spooned and leveled • Whipped cream or ice cream, for serving

Preheat oven to 425 degrees. Lightly butter a 10-inch ovenproof skillet or 9-by- 13-inch baking dish. Add fruit, granulated sugar, cornstarch, and salt to skillet and toss to combine.

Stir together oats, light brown sugar, and flour in a bowl. Stir in melted butter until fully combined and crumbly. Pour over fruit, trying to cover most of it. Bake until topping is golden brown and fruit is bubbling, 30 to 35 minutes. Let sit for 10 minutes before serving. Serve with whipped cream or ice cream. (Yield: 6 to 8 servings)

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